Ingredients

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on
hand

Instructions

Place a small sauce pot over medium low heat and melt 2 tablespoons butter
in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble
then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon,

turn off heat.

Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter
melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second
skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally
with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the
eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5
minutes to melt cheese and set sauce and eggs.

Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs
before garnishing.